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Categories:Viewed: 31 - Published at: 4 years ago
Ingredients
- 1 lb breakfast sausage, browned and drained
- 12 ounces bacon, browned and drained
- 1/2 loaf day-old French bread, cubed
- 3 cups shredded cheddar cheese
- 10 eggs
- 3 cups half-and-half (can substitute milk)
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon dry mustard
- salsa, for topping (optional)
Method
- In a 9 x 13 greased pan, layer bread cubes, sausage, bacon and cheese.
- In a separate bowl, beat eggs with the 1/2 and 1/2, salt, pepper, and mustard. Pour over the layered ingredients and make sure to press everything down into the custard mixture.
- Cover and refrigerate over night. If your in a hurry you can weigh the top down with cans and cut the wait time down to about 2 hours (ok, so not so much a hurry but it's faster than overnight!)
- Take out of refrigerator and let set at room temperature 30 minutes before baking 50-60 minutes at 350 degrees. Knife inserted into the center should come out clean.
